NATIONAL LASAGNA DAY

I ADAPTED MY USUAL LASAGNA RECIPE TO MAKE A GLUTEN FREE VERSION AND IT WAS AMAZZZZZING!
IF YOU ARE NOT GLUTEN FREE, USE THE RECIPE BELOW WITH YOUR FAVE NOODLES-EVEN NO BOIL!!! THIS RECIPE IS A KEEPER!!!
RECIPE:
FOR THE LASAGNA NOODLES I BOUGHT TINKYADA GF LASAGNA NOODLES AND BOILED 13 MINUTES, THEN DRAINED AND RINSED.
PREHEAT OVEN TO 375!

SAUCE:
2T. EVOO
1 CHOPPED ONION
1 1/2 POUNDS GROUND MEAT (I USED HALF BEEF, HALF PORK)
1/4C. HEAVY CREAM
1 (28 ounce) can TOMATO PUREE
1 (28 ounce) can CRUSHED TOMATOES
SALT AND PEPPER TO TASTE
HEAT OLIVE OIL AND COOK ONION FOR A FEW MINUTES. ADD MEAT AND BREAK IT UP WITH THE BACK OF A SPOON AND COOK FOR A FEW MINUTES. ADD THE HEAVY CREAM AND COOK UNTIL LIQUID EVAPORATES AND ONLY FAT REMAINS. ADD SALT AND PEPPER TO TASTE. ADD BOTH CANS OF TOMATOES. SIMMER ABOUT 5 MINUTES AND THAT’S IT!!!

CHEESE: 1 POUND SHREDDED CHEESE-I USE A COMBO OF PROVOLONE & MOZZARELLA AND PARMESAN FOR THE TOPPING!

(NOTE: I DID NOT MAKE A RICOTTA LAYER FOR THIS LASAGNA AND WE NEVER MISSED IT. FEEL FREE TO MAKE ONE THOUGH AND ADD TO YOUR LAYERS!!!)

ASSEMBLY: IN A 9X13 DEEP DISH, SPREAD A LITTLE SAUCE ON THE BOTTOM AND THEN LAYER NOODLES, SAUCE, CHEESE AND REPEAT. SPRINKLE TOP WITH PARMESAN CHEESE. BAKE COVERED FOR 15 MINUTES. UNCOVER AND BAKE AN ADDITIONAL 25 MINUTES.

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